Gambas al Ajillo
- Total:
- 15 min
- Prep:
- 10 min
- Cook:
- 5 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
- 2 cups extra-virgin olive oil (enough to cover halfway up the shrimp)
- 2 ounces lemon juice
- 10 cloves garlic, minced
- 6 guindilla chiles, broken open
- 1 pound shrimp (26 to 30 count), peeled, deveined, tails removed
- Salt, to taste
- 1/2 bunch fresh parsley, finely chopped
Directions
Combine the oil, lemon juice, garlic and chiles in a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), and place over a high flame until it starts to sizzle. Sprinkle the shrimp with a little salt and add them into the oil in 1 layer. Cook about 20 seconds per side. Sprinkle with the parsley and serve.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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